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Production method of roxburgh rose fruit powder

A production method and technology of fruit powder, applied in food science and other fields, can solve the problems of prickly pears being sensitive to heat, difficult to preserve nutrition and flavor, difficult to deep process, etc.

Inactive Publication Date: 2014-08-06
GUIZHOU HAIKE IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit of Rosa roxburghii has high nutritional value and medical value, and its taste is sour, astringent, and flat; its uniqueness is different from other fruits, and its deep processing is the most difficult. Difficult to preserve during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A production method of Rosa roxburghii powder, comprising the steps of:

[0017] (1) Fruit selection: the fruit is fresh, golden in color, with a maturity of over 90%, and no rotten fruit;

[0018] (2) Cleaning: Automatic spray fruit washing and inspection machine is used to wash away the dirt and microorganisms on the fruit surface;

[0019] (3) Preheating and beating: heat to 70°C to soften for 3 minutes, crush and beat until no obvious granular pulp is observed with the naked eye, and cool to 40°C;

[0020] (4) Enzymolysis: add 0.04% pectinase and 0.02% cellulase by weight of the pulp, stir at pH 3 and 45°C for 1 hour, heat to 75°C for 10 minutes to inactivate the enzyme, let it stand for clarification, and take the supernatant liquid;

[0021] (5) Vacuum concentration: the vacuum degree is 0.3Mpa, the temperature is 40°C, and the volume is concentrated to one-third of the original volume;

[0022] (6) Freeze-drying: add 1 part of the concentrated solution, add 0....

Embodiment 2

[0026] A production method of Rosa roxburghii powder, comprising the steps of:

[0027] (1) Fruit selection: the fruit is fresh, golden in color, with a maturity of over 90%, and no rotten fruit;

[0028] (2) Cleaning: Automatic spray fruit washing and inspection machine is used to wash away the dirt and microorganisms on the fruit surface;

[0029] (3) Preheating and beating: heat to 70°C to soften for 3 minutes, crush and beat until no obvious granular pulp is observed with the naked eye, and cool to 50°C;

[0030] (4) Enzymolysis: add 0.04% pectinase and 0.02% cellulase by pulp weight, stir at pH 4, temperature 40°C for 1 hour, heat to 70°C for 10 minutes to inactivate the enzyme, let it stand for clarification, and take the supernatant liquid;

[0031] (5) Vacuum concentration: the vacuum degree is 0.3Mpa, the temperature is 40°C, and the volume is concentrated to one-third of the original volume;

[0032] (6) Freeze-drying: 1 part of the concentrate, 0.2 parts of kudzu...

Embodiment 3

[0036] A production method of Rosa roxburghii powder, comprising the steps of:

[0037] (1) Fruit selection: the fruit is fresh, golden in color, with a maturity of over 90%, and no rotten fruit;

[0038] (2) Cleaning: Automatic spray fruit washing and inspection machine is used to wash away the dirt and microorganisms on the fruit surface;

[0039] (3) Preheating and beating: heat to 80°C to soften for 3 minutes, crush and beat until no obvious granular pulp is observed with the naked eye, and cool to 40°C;

[0040] (4) Enzymolysis: Add 0.04% pectinase and 0.02% cellulase by pulp weight, stir at pH 3 and 50°C for 1 hour, heat to 80°C for 10 minutes, let stand for clarification, and take the supernatant liquid;

[0041] (5) Vacuum concentration: the vacuum degree is 0.3Mpa, the temperature is 40°C, and the volume is concentrated to one-third of the original volume;

[0042] (6) Freeze-drying: add 0.6 parts of kudzu root powder and 0.2 parts of maltodextrin to 1 part of the ...

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PUM

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Abstract

The invention discloses a production method of roxburgh rose fruit powder. The production method of the roxburgh rose fruit powder comprises the following steps: selecting fruits, cleaning, preheating and pulping; adding pectinase with the weight being 0.04% of that of pulp and cellulase with the weight being 0.02% of that of the pulp, stirring at a pH value of 3-4 and a temperature of 40-50 DEG C for 1 hour, heating to 70-80 DEG C, killing enzyme for 10 minutes, and standing for clarifying, thereby obtaining a supernatant; concentrating in vacuum until the volume of the supernatant is 1 / 3 of the original volume; adding 0.2-0.6 part of radix puerariae powder and 0.2-0.6 part of maltodextrin into 1 part of a concentrated solution, freeze-drying, and condensing at a temperature of -30 DEG C and at a vacuum degree of 8-10 Pa to obtain roxburgh rose freeze-dried powder; and adding glucose with the weight being 1.9% of that of the roxburgh rose freeze-dried powder, trehalose with the weight being 2% of that of the roxburgh rose freeze-dried powder, and citric acid with the weight being 0.1% of that of the roxburgh rose freeze-dried powder into the roxburgh rose freeze-dried powder, uniformly mixing, drying with a microwave, sterilizing at a temperature of 80-85 DEG C for 40 seconds, and packaging to obtain the roxburgh rose fruit powder. The production method disclosed by the invention is capable of reserving enzymes and VC (vitamin C) in roxburgh rose and keeping the original colour and lustre of roxburgh rose, and the roxburgh rose fruit powder can be stored for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production method of Rosa roxburghii fruit powder. Background technique [0002] The flowers, leaves, and seeds of Rosa roxburghii can be used as medicine, which can invigorate the stomach, digest food, and nourish. In particular, the fruit of Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized anti-aging and anti-cancer activity. It also has anti-virus and anti-radiation effects, and is widely used in the prevention and treatment of cardiovascular, digestive system and various tumor diseases. Rosa roxburghii fruit is also the first-class raw material for processing health food. Ripe rosa roxburghii fruit is thick in flesh, sweet and sour in taste, rich in sugar, vitamins, carotene, organic acids and more than 20 kinds of amino acids, and more than 10 kinds of beneficial to human body. Trace elements, and superoxide dismutase. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52
CPCA23L2/39A23L2/52A23L2/84
Inventor 张丽萍周喀夷代志光周力力陈健杨璇
Owner GUIZHOU HAIKE IND DEV